Get creative with these delicious and simple prosecco cocktail recipes that are easy to make at home

Words Helen Brown

Delicious of flavour and light of fizz, prosecco is an ideal candidate for imaginative mixology. Here are our favourite prosecco cocktail recipes for adding a bit of creative colour and clever flavour to one of our favourite fizzy tipples.

 Bakewell Fizz: A sweet treat

INGREDIENTS

Black cherries in Kirsch, available here
Amaretto Disaronno
Prosecco

METHOD

Place a Kirsch-soaked cherry along with one tablespoon of Kirsch in the bottom of a Champagne flute.
Top with one part Amaretto Disaronno and three parts prosecco.

Recipe from bbcgoodfood.com

Sage, Pear & Ginger Prosecco Cocktail: Something a little different

INGREDIENTS

500ml water
400g sugar
2 bunches of fresh sage leaves chopped or one bundle of dried sage
2 tbsp grated fresh ginger
Bottle of prosecco
1 large piece of ginger, peeled and diced
Vodka of your choice
500ml pear nectar, available here

METHOD

Bring the water and sugar to a boil in a saucepan until the sugar has dissolved and you have a syrup. Once the syrup reaches a boil, remove it from the heat and stir in the sage and ginger. Cover and let the syrup steep until it’s completely cool (room tem or approx. 2-3 hours). Then refrigerate.
For the cocktail, pour 1-2cm of the sage-ginger syrup into the bottom of a glass, add 50ml each of vodka and pear nectar, top with prosecco. Stir and adjust alcohol to your taste. Garnish with a slice of pear.

Recipe adapted from patternsandprosecco.com

Hibiscus & Prosecco Cocktail: Perfect for girls night

INGREDIENTS

100ml vodka
25ml ginger cordial
Juice of 1 orange
Juice of 1 lemon
Handful of ice
Wild Hibiscus flowers in syrup, available here
300ml prosecco

METHOD

Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty.
Line up 4 Champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.

Recipe from bbcgoodfood.com

G&Fizz Prosecco Cocktail: Perfect for an outdoor evening with friends

INGREDIENTS

Gin
Elderflower Cordial
Fresh Mint Sprigs and/or
Cucumber slices
Prosecco

METHOD

Pour a dash of elderflower cordial and 20ml of gin into a glass and simply fill with cold prosecco.  Then you can decorate with a sprig of fresh mint or slice of cucumber if you wish.

Recipe from prosecco.club

Americana: A great party starter

INGREDIENTS

1 dash Martini Bitters
4 parts Martini Prosecco, available here
1 cherry, to garnish
1/2 part bourbon
1 teaspoon maple syrup

METHOD

Add the bourbon, maple syrup and Martini Bitters to a cocktail glass. Carefully top the glass with chilled Martini Prosecco. Garnish with a cherry.

Recipe from jamieoliver.com

Lemon Sherbert Fizz: A mouthwatering, lip-smacking, tangy citrus froth

INGREDIENTS

Lemon sorbet
Lime cordial
Prosecco
Lemon slices to garnish

METHOD

Pop one heaped teaspoon of lemon sorbet into the bottom of a tall flute and dash a few drops of lime cordial over it.
Top up with cold prosecco, stir quickly but gently, garnish with a slim quarter of a lemon slice and serve.

Recipe from telegraph.co.uk

The Hugo: A trendy cocktail from the Alps

INGREDIENTS

Ice cubes
25ml elderflower cordial
Mint
125ml prosecco
One wedge of lime squeezed

METHOD

Place a handful of ice cubes into a big red wine glass. Add in the elderflower and a couple of mint leaves. Top up with prosecco and then garnish with a wedge of lime.

itv.com

Raspberry Prosecco & Mint Cocktail: Tangy and full of flavour

INGREDIENTS

1/4 cup (55g) caster sugar
125g punnet raspberries
1/4 cup (60ml) vodka
Handful mint leaves, half torn
Small pinch dried chilli flakes
1/2 cup (125ml) Prosecco or sparkling wine

METHOD

Place sugar and 1/4 cup (60ml) water in a small saucepan over medium heat. Bring to a simmer and cook for 1-2 minutes until sugar dissolves. Remove from heat and cool, then cover and chill until needed.
Whiz half the berries in a food processor until smooth. Strain, discarding any solids.
Half-fill a cocktail shaker with ice. Add vodka, torn mint leaves, chilli flakes, raspberry puree and 2 tbs sugar syrup. Shake well, then stir in prosecco.
Fill glasses with ice, strain over cocktail and serve with remaining mint and berries.

Recipe from delicious.com

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